During the holiday season, cookies are everywhere and sometimes you feel like you get into a routine making the same old cookies. With these zebra shortbread cookies, you get the full rich and buttery flavor from the cookies. Plus having the control of the layers between the plain and chocolate layers of this cookie, it seems like every single cookie has a unique design that is different per cookie. You can roll the cookies and different color sanding sugar to make the cookies even more unique. The dough can be made up to three days in advance wrapped tightly in plastic wrap and baked to your need.
In a mixing bowl, whisk together 1 ⅓ cups flour and ¾ teaspoon salt. In a separate bowl, add the remaining cup of flour, cocoa powder and remaining ¾ teaspoon salt.
In a new bowl, add the butter, granulated and powdered sugar. Beat with a mixer on medium high until light and fluffy, about 2-3 minutes. Add the egg yolk and vanilla and beat until smooth.
Divided the butter mixture between each of the dry flour mixtures. Using the mixer, beat the plain mixture first until well combined, then mix the chocolate mixture to keep the colors uniform.
Split each of the batters in half. Working on a sheet of parchment paper, roll out each of the 4 halves into a 8” x 4” square. The layers don't need to be perfectly uniform since that will add different characteristics to the striping. Carefully stack each of the sheets on top of the other until you have 4 layers. Cut the stack in half the long way and roll both logos into a rounded square. Wrap both in plastic wrap and let sit in the refrigerator until firm, about 2 hours.
Preheat your oven to 350°F. Working with one log at a time, brush the beaten egg over the dough and roll it in the sanding sugar until well coated. Slice the log into ¼” thick discs and bake for 12-15 minutes or until the edges have set. Let cool on the baking sheet. Repeat with the remaining cookie dough.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!